My JewelToned Roasted Beet Salad Recipe
Love roasted beet salad This easy recipe with honeylemon vinaigrette is a gamechanger Toasted walnuts goat cheese a delicious healthy win Get the recipe now
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Ingredients
- 1 ½ pounds (680g) medium beets, assorted colors if possible, scrubbed and trimmed
- 1 tablespoon (15ml) olive oil
- ½ teaspoon (2.5ml) kosher salt
- ¼ teaspoon (1.25ml) freshly ground black pepper
- 3 tablespoons (45ml) extra virgin olive oil
- 2 tablespoons (30ml) fresh lemon juice
- 1 tablespoon (15ml) honey
- 1 teaspoon (5ml) Dijon mustard
- ¼ teaspoon (1.25ml) kosher salt, or to taste
- ⅛ teaspoon (0.625ml) freshly ground black pepper, or to taste
- 5 ounces (142g) baby spinach or mixed greens
- 4 ounces (113g) crumbled goat cheese (chevre)
- ½ cup (75g) toasted walnuts or pecans, roughly chopped
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